Sunday, September 16, 2012

Chocolate Syrup

This is another one of those recipes that probably isn't as economical as buying the store bought version but you get to say that you made it from scratch.

This recipe is also for canning but if you don't want to go that far and don't have an immediate use for 4 cups of chocolate syrup, just cut the batch down. (The big 24 ounce bottle of chocolate syrup is 3 cups.)

This recipe also calls for dutch process cocoa. This type of cocoa has been treated with an alkali to neutralize its natural acidity. It is darker and more mellow than regular cocoa and dissolves easily in liquids. There are several brands of dutch process but the only one I could find near me was Hershey's Special Dark. (That is also the cocoa I use when making dark chocolate buttercream frosting.)